Ingredients

The following ingredients have 5 Servings
  • 1 pound shredded Brussels sprouts
  • 2 cups cooked quinoa
  • 1 cup dried cranberries
  • 2/3 cup chopped pecans, toasted
  • 1 medium shallot, peeled and finely chopped
  • orange vinaigrette (see below)
  • 1/4 cup freshly-squeezed orange juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • generous pinch of fine sea salt and freshly-cracked black pepper

Instruction

  • In a small bowl, whisk all of the ingredients together until combined.
  • Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl.  Drizzle evenly with the vinaigrette, then tossed until completely combined.
  • Taste and season the salad with extra salt and pepper, as needed.
  • Serve immediately, or refrigerate in a sealed container for up to 3 days.